On the main square in the heart of Megève, abutting the church, this former priory morphed into a restaurant back in 1930. Today this handsome alpine setting is where Emmanuel Renaut delivers his traditional bistro fare: œuf meurette Savoyard style, pâté en croûte (porkpie), ravioles filled with local cheese, tartare of beef, steak or arctic char. The establishment also boasts a spacious terrace.